Couscous with vegetables and broth

Our hostess gradually enrich their cookbooks with new dishes, popular in other countries. One of these dishes - Moroccan couscous. This fine grain yellow, very sweet to the taste. Preparing it instantly, it is well suited to meat and vegetables.

We couscous like to add to cold vegetable salads. Sometimes vegetarian cafe literally bring their ice - straight from the fridge. I also like it better how to prepare couscous in Africa and Middle Eastern Cuisine. There he was served hot and poured strong broth.

Let's prepare couscous with vegetables is Moroccan. We will lean vegan dish that can be eaten alone or served as a side dish, for example, to chop chicken breast. Caloric finished couscous - 112 kcal per 100 grams, the glycemic index is 65, the percentage of fat is not more than 1%, carbohydrate - 23 gr, 3.7 gr protein.

Bring broth to a boil with the vegetables, salt and pepper arch, I still threw a pinch of oregano. Boil for about 1 minute, remove from heat and let it brew for five minutes. All the vegetables are soft and tender, so the time is enough - they have time to prepare, and the broth will suit all tastes and smells of them.

Strain the broth, throwing vegetables into a fine sieve.

Couscous pour into a deep container, fill it with the broth in a ratio of 1 to 1.5, i.e. 200 g groats 300 ml liquid. After 5 minutes, couscous is ready.

Pour it into the pot, mix with vegetables.

When serving, pour into a gravy boat remaining broth (about 50 milliliters, as the remaining amount of evaporated during cooking) and blow off some of his eating, so it will be much tastier couscous will remain juicy. Enjoy your meal.